Strawberry-rhubarb Pavlovas with rose from Dessert Person: Recipes and Guidance for Baking with Confidence (page 187) by Claire Saffitz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on September 17, 2022

    This recipe makes gorgeous pillowy pavlovas. The best pavlovas I have ever made! I followed the meringue recipe to the letter but made some changes in the topping. I didn’t macerate the strawberries because they were local Quebec variety and sweet enough. I served the meringues with sliced berries, peaches and kiwi (for colour). Despite the large amount of sugar in the meringue, they are not overly sweet - just perfect, and if you follow the technique, the texture is heavenly. I didn’t add the rose water but will in the future. I was intrigued by the mango caramel sauce in another recipe (rice pudding cake, in the same cookbook) and served it with vanilla ice cream as dessert for another dinner party. I had some left and drizzled droplets on the pavlovas. This was also a heavenly little change that I would consider doing again. I forgot to note that this recipe makes a lot of pavlovas - I made 28 decent sized portions!

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